3 fresh peaches, washed and partially peeled, pit removed
1/4 cup almonds, chopped
3/4 cup whole milk
2/3 cup sugar
Pinch of salt
1 1/2 cups heavy cream, fellow Canucks use whipping cream, heavy is impossible to get here
1 teaspoon vanilla
1/2 teaspoon almond extract
Optional- toast another 1/4 cup of almonds for garnish
In a food processor pulse your peaches and almonds until fine. Set aside. (note-I left some peel on the peaches for visual appeal)
Add milk, sugar, and salt to a bowl and whisk, or use stand mixer with whisk attachment and use low setting. Mix until sugar dissolves.
Now add the heavy/whipping cream, vanilla and almond extract and whisk again for a few minutes until well blended.
Add your peach and almond puree and mix until blended.
Cover the bowl and put in fridge for 1 to 2 hours. Leaving it overnight is fine as well.
Remove bowl from fridge and transfer everything to your ice cream maker chilled bowl.
Place on the machine.
Turn on and run for 15 to 20 minutes.
You can either serve immediately or put it in your freezer until ready. If freezing keep in mind to take it out 10 to 15 minutes before serving.
You can garnish with toasted almonds or anything your heart desires.
Enjoy with a smile!
Hope you enjoy and try this out. I took the strawberry recipe from the Cuisinart recipe booklet and tweaked it to be peach. Worked out really well. I have yet to try an egg recipe. They make me nervous.
Gotta get some sleep. The plan is to get up early and go to the barn before the heat is out of control. We’ll see how that goes. Lol!
Photos missing due to a G+ incident. They will be replace soon.